1. Put the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain. 2. Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth and squeeze dry. 3. Transfer to a bowl and, using a fork, separate into individual grains. 4. Stir in the parsley, green onions, tomato, mint, chickpeas, olive oil, the 3 Tbs. 5. lemon juice and the cumin. 6. Season with salt and pepper. 7. Taste and add more lemon juice, if needed. 8. Cover and refrigerate for at least 2 hours. 9. Bring to room temperature before serving. 10. Taste and adjust the seasonings, and serve with the romaine hearts alongside for scooping. ---------------------------------------------------------------------------
Nutrition
Ingredients
